Sunday, September 30, 2012

Pumpkin Alfredo Tortellini

Last night was heavenly! J was working and I had the evening to myself for the first time in a while. I love spending time with my hubby, but sometimes I need some ME time! I vegged out, caught up on my TV time and worked on photos for the blog. 
Even though we are about to have another heat wave, I have started on some new Fall dishes. I hope you enjoy this pumpkin alfredo tortellini as much as I did! It is on my menu again for next week, yum!

Pumpkin Alfredo Tortellini

1 10 ounce package of cheese tortellini
1 Tbsp butter
1 small shallot
1/4 cup pure canned pumpkin
1 pinch of nutmeg
2/3 cup heavy cream
1/4 cup grated parmesan
salt and pepper

Cook tortellini according to package instructions.

Mince the shallot. Add butter and shallot to saute pan. Cook until shallot is soft.
Add pumpkin and nutmeg to pan. 
Stir around for about 1 1/2 minutes. 

Stir in whip cream until blended. 
Turn heat to low and simmer sauce for 3-4 mintues, or until thickened.  

Add parmesan cheese, salt and pepper to sauce and stir around for 1 more minute, then remove from heat.

 Save about 2 Tbsp of pasta water when draining tortellini. Add tortellini and pasta water to sauce.
Ready to serve!

Serve with a garnish of something green..I used rosemary, a sprinkle of parmesan cheese and a dash of nutmeg.

Tuesday, September 25, 2012

Bran Muffins

I have been extremly busy since I returned from Texas. And it has been so hot, that any free time I have had is shot because of heat exhaustion! I am so ready for Fall and soups!! Today is a little better, we are getting relief at 80 degrees. 
Yesterday I was fortunate to be a part of CAbi's focus group to preview the Spring 2012 collection! It is going to be amazing, I have already created my shopping list, haha. Here is a cute photo of my team at the event yesterday.

I have really been into muffins lately. My co-worker sometimes brings up bran muffins to work and they are delicious. These are not her recipe, but they are really yummy too. Tomorrow I am going to make pumpkin spice muffins for fall!

Bran Muffins

4 cups of Bran Flakes
2 cups of all bran
2 cups boiling water
1 cup butter
1 1/2 cup white sugar
1 1/2 cup brown sugar
4 eggs
4 cups buttermilk
1/4 cup molasses
5 cup flour
2 Tbsp baking soda
2 Tbsp baking powder
1 tsp salt
2 cups raisins
Boil 2 cups of water.
Pour boil water into all bran and bran flakes and let sit for 10 minutes.

Stir together all dry ingredients.
Cream butter and sugars together in separate very large bowl.
Add eggs, one at a time, to the sugar mixture.

Stir buttermilk and molasses into sugar and eggs.
Add wet cereal to the batter.
Slowly add dry ingredients into the wet ingredients.
You will have, ALOT of batter!
Add raisins to the batter.
I made my batter at night and baked the muffins the next morning. This batter can be stored in an airtight container for up to 6 weeks! I made muffins 4 times and used mine up in about 3 weeks. They are really yummy!
Use muffin liners in a muffin pan. Scoop batter into liners. Bake on 350 for 20-25 minutes.

See, the first batch barely made a dint in my batter.

I scarfed down 2 during a morning conference call.

Thursday, September 20, 2012

Cauliflower Buffalo Wings

Wow! I have really fallen behind on my posts. I made these about 2 months ago after trying out a similar dish at a vegan restaurant for my friend's birthday. I am not really into vegan food, I am a Texan and we like meat! But really anything tastes delicious with Buffalo Sauce, right? These were really yummy! I won't be eating them as my main course, but they are a great appetizer or side dish for some real chicken!

Cauliflower Buffalo Wings
1 head of cauliflower, or buy it pre-chopped from TJs to make it so much easier
1 cup of milk (if you are a true vegan use water)
3/4 cup of flour
2 tsp garlic powder
1 cup of Frank's Red Hot
1 Tbsp. butter (again if you are truely vegan, use olive oil)
cooking spray
Blue Cheese or Ranch dressing (I don't know what to do for your vegans...your missing out here)

Preheat oven to 450.
Stir together flour, milk and garlic powder.
Dip each piece of cauliflower into batter. Allow excess to drip off before placing on a baking sheet.
Spray the baking sheet with cooking spray, then place the battered cauliflower on the sheet.
Spray the battered cauliflower with a light coating of cooking spray then place in the oven and bake for 18 minutes.
While they are cooking. Melt butter and mix it with the buffalo sauce.
Remove the cauliflower from the oven. The bottoms of mine burned, but the burned part easily broke off.
Maybe you won't have burned parts, my oven gets really hot!
Toss with the buffalo sauce.
Drizzle your dressing on your serving platter and then place "wings" on top of it. You can also serve the dressing on the side as a dipping sauce if you like.

Tuesday, September 18, 2012

Champagne Peach Salad

I am sorry I have been MIA without explanation! I was in Texas all last week. I took my new business (CAbi) on the road and it was very successful with my friends and family. It was amazing to have the opportunity to visit home while having a fun time working. I didn't take my camera so I don't have very many photos. Here are a few from my iPhone.
First we visited Fort Worth. Here I am with cousin Melissa after church!
 We went back to our old stomping grounds at TCU and ate at a favorite hot spot, Fuzzy's Tacos!
We celebrated Mommasita's birthday one night!
 The boys always come up with fun games to play. Guess what they are shooting across the table....
 Yes a water bottle...needless to say they are never bored when visiting each other!
 J headed home to LA and my next stop was Odessa. Here is my sissy with our cousin's new puppy Tish.
 Watching Xfactor with my family, Good times!
 And baby Jensen! Isn't he the most adorable thing! He belongs are our sweet family friend and I LOVE him!
 Had to give you 1 more shot of him. 

Bye, Bye Summer! If you can get your hands on the last of the peaches, make this salad! The mix of the feta, almonds and peaches is delicious. If you can't find peaches, try it with apples for the fall!

For Salad:
Arugula or spring mix greens
2 Tbsp. feta
1/2 peach, sliced
2 Figs
3 Tbsp. roasted salted almonds, coarsely chopped

1 Tbsp. champagne vinegar
1.5 Tbsp. lemon juice
1 Tbsp. olive oil
1 tsp chopped garlic
1 tsp dijon mustard
1 tsp honey
salt and pepper

Slice figs and peaches.
Even though I buy roasted almonds, I like to toast them a little more. Toast in oven on 350 for 8 minutes. Remove, cool and chop coarsely.

Mix dressing ingredients, Toss with salad ingredients and serve immediately.